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Toor dal is a staple in almost every Indian household, which is cooked almost every day without even a second thought. On some days, it is as comforting sambar, other days as a simple tadka dal with rice or roti. On most mornings, there is almost always a small bowl of dal that is kept over in the fridge, waiting to be changed into something new. Even if not, cooking a fresh batch of toor daal takes barely 10 minutes, making it one of the most nutritious ingredients to start your day. Filled with protein, fibre, potassium, and slow-release carbohydrates, toor dal fuels you up steadily through the busy mornings without making you feel too full.
Toor daal is mild, has an earthy flavour and can be blended beautifully into numerous breakfast dishes, right from crispy chillas, fluffy idlis, hearty parathas, or even the upmas. For those who are craving variety yet want to enjoy something wholesome, warm, and satisfying, toor dal is the perfect ingredient to experiment with.
Toor Dal Chilla
This chilla changes simple toor dal into a crispy breakfast that tastes a bit nutty with a soft centre. The batter is prepared with soaked toor dal, which is blended with some ginger, green chillies, and a pinch of ajwain. It spreads beautifully on a hot, sizzling tawa, making a protein-rich breakfast option. Cooked in little oil, the chilla develops crispy edges and a soft aroma. Serve it with green chutney, which elevates the taste more. Toor dal chilla is light, filling and perfect for mornings when you look for something nutritious but also full of flavour.
(Image credit: Freepik)
Toor Dal Upma
A delightful twist to the classic rava upma, this version is prepared by cooking toor dal to make a velvety, protein-rich base. The flavour is a bit earthy and perfectly goes with sautéed carrots, peas, and capsicum. Temper with some mustard seeds, curry leaves, and green chillies in ghee, then add in the dal to get a creamy texture with pops of crunch from the veggies. The upma feels wholesome without being too heavy, and the natural sweetness of dal makes it extremely comforting with a familiar taste. Toor dal upma keeps you full longer, and is an ideal breakfast for busy mornings when you want a long, long-lasting energy boost.
Toor Dal Idli
Toor dal idlis deliver a creative twist to the traditional ones. Toor dal, when blended with idli rice and fermented overnight, adds a nutty aroma and a gentle creamy texture to the idlis. They turn out extra soft, almost fluffy, and go wonderfully with coconut chutney, a spicy podi or the sambar. Rich in plant-based protein as well as fibre, these idlis are an excellent light breakfast option. Making batter is also surprisingly simple; simply blend, soak, grind, and let the other things work on their own. It is a great option if you are bored with regular idlis and looking for something different yet satisfying.
(Image credit: Freepik)
Toor Dal & Methi Paratha
This paratha is like a warm hug during cold winter mornings. The wheat flour is kneaded with cooked, mashed toor dal and fresh methi leaves, mild spices to get a sturdy texture. The dal keeps the dough moist while adding protein and fibre, which makes it more filling than usual parathas. As the dal paratha cooks on the tawa, the methi emits a beautiful fragrance, and every bite has a perfect balance of bitterness, nuttiness, and warmth. Pair it with curd or pickle, and it becomes a winter-perfect meal.
Toor Dal Vegetable Cheela Sandwich
It is a fun, school-lunch-style breakfast that is prepared with creativity. Make thick toor dal cheelas and pile them like a sandwich with a filling of sautéed onions, capsicum, carrots, and apply a thin layer of green chutney. The dal adds a wholesome, mild sweet taste, whereas the veggies add crunch and freshness to the sandwich. Toor daal sandwich is high in protein and fibre and is filling without being too heavy. Every bite feels like fusion food but also has familiar Indian flavours.
(Image credit: Freepik)
